Chicken-Bacon Ranch Fries

Lunchbox Snickerdoodle Bar Cookies


  • 1 (32-oz) pkg frozen straight-cut French fries (or use steak fries or other fries)
  • 1 (1-oz) envelope Ranch dressing mix
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1½ lb chicken tenderloins, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 cups shredded colby-Jack cheese
  • 8 slices bacon, cooked and broken into 1-inch pieces
  • ½ cup Ranch dressing


  1. Spread fries on a large rimmed baking sheet; sprinkle with 2 Tbsp dressing mix and oil. Toss and spread in a single layer. Bake fries according to package directions.
  2. Meanwhile, melt butter in a large nonstick skillet over medium heat; add chicken and garlic. Cook, stirring occasionally, until chicken is done.
  3. Remove fries from oven, and transfer to a large cast-iron skillet. Reduce oven temperature to 350°F. Top fries with 1 cup cheese, chicken, 1 cup cheese, and bacon.
  4. Transfer skillet to oven, and bake 10 minutes or until cheese is melted. Drizzle with dressing.

Side Dish Ingredients

  • 2¼ cups all-purpose flour
  • 1½ tsp ground cinnamon, divided
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup (2 sticks) butter, softened
  • 1¼ cups plus 1 Tbsp sugar
  • 2 large eggs
  • 2 tsp vanilla extract

Side Dish Instructions

  1. Preheat oven to 350°F. Stir together flour, ½ tsp cinnamon, salt, and baking powder in a bowl. Beat butter at medium speed with an electric mixer until creamy. Add 1¼ cups sugar; mix until fluffy.
  2. Add eggs and vanilla, beating until blended. Gradually add flour mixture, beating until blended.
  3. Spread dough in a greased 8-inch baking dish or round cake pan. Mix 1 Tbsp sugar with 1 tsp cinnamon; sprinkle over dough.
  4. Bake 28 to 30 minutes or until golden and center is set. Cool and cut into bars or wedges. Serve slightly warm, if desired.

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